• 1 kg boneless chicken, cut into 1 inch pieces
• 4 tbsp vegetable oil
• 4 tbsp clarified butter
• 4 cloves garlic, finely chopped
• 8 tomatoes, finely chopped
• 2 curry leaves
• 2 tsp red chili powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp mustard seeds
• 2 tsp salt or according to taste
• For Garnishing:
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp sesame seeds, toasted
• 6 green chilies

Heat oil and clarified butter in a flat bootom wok.
Put curry leaves, garlic and mustard seeds in it.

Fry for 30 seconds or until start crackling.

Now add chopped tomatoes and cook for 5 minutes or until all water absorbed. Keep stirring.

Add cumin powder, coriander powder, red chili powder, cumin and salt.

Cook for 2-3 minutes then put chicken in it.

Cook for 10 minutes on high flame or until chicken is no longer pink Now add 1 cup water.

Bring to a boil and let it simmer for 20 minutes on medium heat or until chicken is tender. Take it out in heated serving dish.

Sprinkle sesame seeds and chopped coriander leaves over it.
Garnished with green chilies.

by Pak101.com (few years ago!) / 1950 views